Spiced Brown Sugar Cookies Recipe
Recipe by: Joan Repato
339g (12 oz) Unsalted Butter
230g (8 oz) Dark Brown Sugar
100g (3.5 oz) Granulated Sugar
14g (0.5 oz) Dreidoppel Vanilla Bourbon Flavor Paste
375g (13.2 oz) All Purpose Flour
125g (4.4 oz) Bread Flour
7g (0.25 oz) Salt
5g (0.18 oz) Cinnamon
2.5g (0.09 oz) Allspice
2.5g (0.09 oz) Ground Cloves
2.5g (0.09 oz) Ground Cardamom
1.) Place butter in saucepan. Make brown butter by melting butter over medium high heat; stir constantly until brown bits start forming at the bottom of the pan and smells nutty. This will take about 5 minutes.
2.) Remove from heat and pour it into a mixing bowl, making sure to scrape all the brown bits. Allow to cool while you measure the rest of the ingredients.
3.) Add the brown sugar and granulated sugar and mix with paddle attachment until fully combined.
4.) Add eggs one at a time, mix until completely blended before adding second egg; blend completely.
5.) Add Dreidoppel Vanilla Bourbon and mix some more.
6.) In a separate bowl, whisk together AP flour, bread flour, all the dry spices and salt until fully combined.
7.) Add dry ingredients to brown butter/sugar mixture and mix on medium low until dough comes together.
8.) Divide dough in half and tightly wrap each half separately in plastic wrap and form two round flat disks.
9.) Refrigerate (or freeze, if you're in a hurry) until dough is firm enough to roll.
10.) If you are using a pressed cookie cutter with a design, roll the dough out about 1/2 inch thick, then cut and press your cookie firmly and evenly.
11.) Place your pressed cookies on a sheet pan with parchment paper and freeze cookies at least 30 minutes before baking so that the design you have pressed on will stay and not spread during baking.
12.) Alternatively, if you are using traditional cookie cutters, roll out your dough about 1/4 inch thick, then cut your cookies and freeze them for 20 minutes so they do not spread while baking.
13.) Bake cookies at 375°F or 190°C for about 8 to 10 minutes; do not overbake.
14.) Allow to cool completely before dipping your cookies in to Maple Glaze.
INGREDIENTS (3 Variations):
226g (8 oz) Powdered Sugar
25g (0.88 oz) Real Maple Syrup
50g (2 fl oz) Heavy Cream
50-70g (3-5 tbsp) Water
1.) Whisk together powdered sugar, maple syrup, Dreidoppel flavor of your choice (Dreidoppel Jamaica Rum 10 g; Vanilla Bourbon 10 g; or Pumpkin Spice 5 g), heavy cream, and water to thin down your glaze. Your glaze should be thin enough so you can see the design of your cookie.
2.) Dip cooled cookies entirely or just on the design side (whatever you prefer); allow excess glaze to drip back into your bowl.
3.) Allow cookies to completely dry before storing in an airtight container.
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